Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1887-09-29
PRESERVING EGGS.
Some OF the best Methods for All Prnc-
tlrnI Furnaces.


tlcni Purposes.
We have printed, several times dur
ing the last few years, directions more
or less full on the subject Of preserving
eggs, but still our readers continue to
write us for information.
When farmers or poultry dealers
only wish to keep eggs in good condi-
tion for few weeks, it is not necessary
TO use any particular mode of prcscr-
vation. All that is requisite IS To have
a good cellar, lardcr. or even closet,
fitted with perforated shelves. The
eggs should be placed broad end DOWN
ward on those shelves. but they may
with advantage be turned about twice
week. keeping them. however, almost
all Of the time with the broad end
downward. The reason for this Is that
when so kept tau air space does not in.
crease in size, and the egg seems to
keep better. 1t is a very good plan to
arrange the eggs in uniform rows from
front 10 back, 50 that those laid first
can be used first. Another plan, much
advocated by some writers on the sub
jcct, is to keep the outside air rs far as
possible from the egg. This Is done by
wrapping each egg in wadding OF cot
ton wool, packing them In jars and
sealing n waXed paper over the top.
But il is no less essential in this case
that the eggs be stored In cool place,
for eggs are not in so much danger
from the germs Of decay in the air
without rs from those within the egg
itself. Aud these will certainly grow
and destroy the quality of the egg,
however carefully il may be covered
aud sealed, IL the necessary condition
OF high temperature is furnished
Gypsum is said to be a good prcserva-
tion for eggs. II is stated that they
have been kept. packed In finely pow
dercd gylsim, for six months But
this was In a cool place. and perhaps
the cool mir had as much TO do with
Keeping the eggs as the gypsum. In
fact, whatever substance l. usel for
packing the eggs, the place Of storage
should be cool for the reason that we
have given above, 30 protect the egg
from the development Of its own in
ternal germs.
The most generally used mode Of
egg preservation Is that Of keeping
them in lime water. This Is undcnia-
bly, the best for practical purposes.
whether for house use or for sale. II
fuwpIvaa tho f.af oxVouan .uI a.. l.aat D
trouble and has the least objectionable
effect upon the taste Of the egg. Pack
the eggs, with the small end down. IN
casks or jars, and then pour over
them n solution Of lime.watcr and salt.
Take bushel Of lime 10 fifty gallons
Of water, and add six quarts Of salt.
First slack the lime with part Of tho
water, then add the rest of the water
aud the salt. Stir at intervals, and
when the solution Is cold aud the sodi-
ment has settled, dip out the liquid
and pour IL over the eggs.
The objection 10 packing eggs dry in
sawdus-. bran, oats and the like Is that
the egg absorbs through its porou.
she'll something Of the musty taste
that seems 10 belong 10 these sub
stanecS This may be prevented, how.
evef by dipping the eggs first In a hot
solution Of alum. When cool they
may be packed in any dry substance,
the pores Of The she'll being now so en-.
iirely closed that no gases. taste oi
smell csu be absorbed. Chicago Int,
0ceafh